Tacos Gobernador or Governor’s Tacos are a brilliant cross between a taco & a quesadilla. This dish came to be in the early 1990’s when Sinaloan Governor, Francisco Labastida Ochoa, visited Mazatlan‘s Los Arcos restaurant. The restaurant chef found out that the governor adored his wife’s home-cooked shrimp tacos & set out to impress by
Bok choy (or “white vegetable” in Cantonese) is an unusual green because it has about equal parts leafy greens to hearty stalks (most greens are all leaf & no stem). And because it has a goodly amount of thick stems means that it is ideal for braising. Adding a bit of butter to the braising
Editor’s Note: This is Part 2 of Erin’s article on Intuitive Eating for Athletes. Here’s the link to read Part 1. “Last week I defined ‘Intuitive Eating’ & outlined the first 5 Principles. This week we’ll look at Principles 6-10. Principle 6 – Discover the Satisfaction Factor Food should be enjoyable. Your eating pattern should
Fermentation – the new buzzword in healthful eating. You might be wondering why pungent foods like kimchi, yogurt, kefir, kombucha & sauerkraut are so great for you. Well, foods that undergo natural fermentation (as opposed to pickling) develop beneficial probiotics which are essential to gut health. Natural fermentation is an age-old process that boosts the
Hey Erin, look…I’m drinking a full-sugar soda. “Turning around I saw one of the athletes who’d heard my Intuitive Eating for Athletes talk just the night before holding up a lemon-lime soda after our long ride. I wasn’t sure if he meant his bragging about drinking contraband as a funny dig at the dietitian ‘food
Last week I shared my recipe for Chicken Wat, the super delish, yet quite easy-to-make Ethiopian stew. And while it is superb all by its onesies…it jumps to a whole new level when served with injera (Ethiopian flat bread). I will admit that my injera recipe is not quite authentic – I didn’t use teff flour
When I want inspiration for flavorful, yet simple dinner ideas…I look to the world. Many ethnic dishes combine basic ingredients in ways that are new & interesting to me, are simple to prepare & absolutely hands-down tasty. And, as long as you have a good spice cabinet, you can easily cook around the globe! Ethiopian
Over the years I’ve drastically cut back on my sugar consumption. I used to make regular desserts…but now it’s an every-so-often thing. And when I do decide to have a treat, I want it to be quick to make & small in portion size. Enter Lemon Possets with Berries! The original 15th century posset was
When looking for dinner ideas, Mexican-inspired options always move to the front of the line. Often, these recipes are fairly straight-forward, I tend to have most of the ingredients on-hand & they are ALWAYS tasty! Check all 3 of those boxes for this fabulous recipe – Enchiladas Suizas (Swiss Enchiladas)! I can hear you saying…Swiss
Cornbread. It can be downright delicious. But unfortunately, many recipes add so much sugar that the taste is more like cake than cornbread. I’ve tried just decreasing the sugar amount…but that really doesn’t work because sugar binds with water…and that helps keep your baked goods from drying out. In order to have soft, moist, yet